🍕Testing The First 00 Pizza Flour By Ooni (Great Results)
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- เผยแพร่เมื่อ 21 ก.ย. 2024
- In this review we will be making pizza from scratch using, Ooni type 00 pizza flour. @Oonihq This flour is brand new created by pizza experts, using wheat from the uk and around the world. It has a W rating of 320 so it can be used for longer fermentation periods and higher hydration, along with heat that is produced from pizza ovens.
This video should be interesting, as the packet states it’s specifically formulated for use in Ooni pizza ovens. Well as we have a Gozney Roccbox, this will add a little extra spice to the review.
We will be following a 24 hour room temperature recipe at 75% hydration
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/ @omsga
It’s can be purchased through Ooni’s website for £3.95 for 1.5kg plus the postage costs uk.ooni.com/co...
Ingredients
1kg Onni 00 Pizza Flour
700g water
25g salt
1g instant yeast
Semolina flour for shaping and stretching the pizza base
Plus pizza toppings of your choice
Method
Add 700g water to a mixing bowl, add the 1g yeast to the water and mix until all the grains have disappeared.
Gradually add the Onni 00 pizza flour to the water and yeast mix. Use a fork to mix. This ensures that the lumps are removed.
Once the mixture is too thick to mix with a fork, place some flour on the work surface and pour out the dough.
Use some flour to scrape out the dough that has stuck to the bowl.
Now begin to mix and knead the dough until all the flour is incorporated and the mixture is smooth. This will be around 10 minutes
Once smooth shape into a tight ball, cover with a mixing bowl and rest for 1 hour
After 1 hour uncover and mix in 25g salt.
Once all the salt is mixed in you need to place the dough into a mixing bowl and cover for 16 hours at room temperature.
After 16 hours split the dough into 230g dough balls and place in a dough tray or plastic containers.
Let the dough balls rest for 5 hours
After 5 hours you are ready to make pizza.
Remove the pizza dough ball from the container onto some semolina.
Stretch the base using your finger tips and use the steering wheel method to form a 10 inch pizza.
Add the tomato sauce and toppings as required. Remember less is more if you are using a pizza oven.
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Thanks for giving our Ooni Type 00 Pizza Flour a try - we're delighted to see you enjoyed it! 🍕💛
@Oonihq Pleasure as always. Please feel free to share our video on your socials, it would be massively appreciated 😉
Pleasure as always. Don’t forget to include this review in your socials 😉
That pizza is a thing of beauty! Textbook Neapolitan style crust. I’ve been mucking about with polish and biga dough recipes, and they don’t look any better than your simple version. Well done!👍
Thank you very much. I have to say I find this method the halfway house between simplicity and time spent.
Please consider subscribing and thanks once again
Just bought this earlier needed well and nice to work with got it on a 72 hour fermentation so looking forward to seeing the final results.
Thanks for your comment.
Yes we enjoyed the pizza that this flour produced. It’s nice and strong and definitely worth the wait.
Please let us know how you get on with this one.
@OMSGA thanks mate will do.
I would like to see you compare a Top-Shelf Flour like this to the least expensive Unbleached All-Purpose Flour you can buy at the supermarket.
As it happens we made a video that is due out soon where we used a 00 general flour. And let’s say it’s probably not an easy watch.
Thanks for the idea though as it helps us out loads
@@OMSGA Like an All-Aldi or All-Lidl or All-Tesco pizza might be a fun watch.
Great video as usual
Thanks for that. And also for your support
with that steel fork on the plastic, i think you may have bits of plastic in the dough as well
Thanks
Great vid Matt, why did u do a 70% hydration instead of lower? Thanks 🙏🏴
Hi. Thanks for the question and for supporting our channel.
With the hydration I set this by the strength of the flour.
So as this is a strong flour you can add more water to give you more dough, a light and fluffy finish on the crust. If you used less water the bread would be more dense.
So when we review flours that are 10 to 12% protein I tend to go 60 to 63% above that we can go in with 70 to 75. Although making anything higher than this by hand is a bit messy.
Hope you have had some pizza making weather north of the border.
Great explanation, that makes sense, thanks so much.
Def not pizza weather, honestly, its been bloody awful, fingers and toes crossed for June 🙏🙏🙏😎🌞
@beebees4680 got everything crossed for you.
Don’t forget to email the channel your pictures and we will give you a shoutout
Does roccbox have a biscotto stone? What was your stone temp?
Hi. The stone is the factory standard stone from Gozney. Not had any issues with it in the last 5 years.
So the thermometer on the Roccbox will say 400dc, but from experience and owning an IR gun the surface temp is normally 450-500 at this point.
Hope that makes sense
Thanks once again for you questions
Not available in the U.S yet.
Hi thanks for your comment.
I’m not sure. I was just researching for flour and came across it.
Maybe contact Ooni they may have an idea if they are shipping to 🇺🇸
Please consider subscribing if you haven’t done so already, we have loads more videos and reviews to come
Thanks I subscribed. Least I can do.
@@user-et3kk4tn4s thank you very much
Have you tried freezing this dough? If so how did it turn out when defrosted?
Hi. Thanks for your question, it’s always a pleasure to hear from you.
Unfortunately I haven’t frozen this dough, however, I have frozen other doughs following this recipe and they were ok.
The pizza will always be the best with the fresh stuff, but the frozen was just as good.
Sorry about that, but I hope you can consider subscribing to our channel as we have loads of flour reviews and lots of pizza fun.
All the best
Mat and Oliver
Hi, thanks for your reply. Going to give this a go as the flour is now available in Tescos. Will it last a couple of days after making in the fridge in your opinion? Also when adding the water, is it cold or tepid water?
Thanks
Nick
With the water temperature I always use tepid water as this is a good starter for the yeast and if you are hand making the dough your hands not get cold 🥶.
With the dough. If it’s been defrosted, personally, I would use it as soon as possible, once it’s defrosted and come up to room temperature.
If it’s freshly made, I think this flour should be good as a cold fermentation over 72 hours.
Hope this helps, and please keep in touch and Share your results
Mat
One more question Mat, Favourite flour that you can buy from the supermarket, M&S etc? Thanks
Hi. It’s ok to ask as meany questions as you like lol
I would say the M&S one is very good. Tesco did a good one called flour sack, but they stopped making it. That stuff was as good as Caputo blue.
Brill, I'll give the M&S a try, I watched your vid on it. Thanks again Mat, great help!
No problem at all. Thank you for watching our videos and supporting the channel
when did ooni purchase a mill in italy? ))
This flour is made in the UK according to the packet 😀
@@OMSGA oh really that is something. Usually 00 is not made in the uk. I will check it out!
@@OMSGA According to the website: Ooni Type “00” Pizza Flour is made with wheat flour varieties from the UK and around the world, specially selected for strength and elasticity.😶
Yep. I put that in the description, it’s good stuff this and made a lovely pizza. You could also follow a 3 day prove in the fridge with this one.
00 is only how it’s milled. You can get 00 flour from home pride.
What it is cook it in the home oven at 270/240 i don"t think will look like that!
General rule for me in the home oven is full temperature for around about 5/10 minutes
@@OMSGAUsing a 550°F preheated stone placed on the top rack, and with the Broiler turned on at the time of baking, I can bake a 12" untopped pie in about 2-minutes.
@@OMSGA So you saying to cook for longer normally u will ad sugar and oil but i think will sploil the taste of the flour
I don’t like adding sugar to be honest. I’ve used recipes like this in the home oven plenty of times without sugar.
If you look at our Pizza for beginners you’ll see what I mean
@@OMSGA 100%, no need for sugar, and I usually only add oil to doughs which need to be stretched in a pan, and to be honest I'm not entirely sure that's necessary.
I have a recipe I would like you to try and use with your Manitoba or this flour
100% biga 75% hydration by maestro Roberto susta
Final amounts of ingredients
1000g of your flour of choice
750ml water
28-30g salt
5g fresh yeast, use 2.5g if you have dry yeast
1g of malt or 2g of honey, only for enzymatic action
firstly, dump all of your flour onto a baking sheet or dough box
Then dissolve 4/5ths of your yeast and malt/honey into 450ml water
shake the box of flour while adding in the water, do not knead, leave ribbons of dough, because gluten will break down into acetic acid which is a no no
Then ferment the biga in a tall container for 1 hour at room temperature and 24 hours in the fridge at 4 degrees Celsius
Dissolve your 28-30g of salt into your remainder 300ml of water to create a saline solution
then get the remainder yeast and put it into a mixing bowl and add your biga, turn the mixer on and add your saline solution gradually
Then aim for as much elasticity as possible, knead for 20 minutes maximum
Then turn it onto your bench and divide into 6 280g balls, one may occasionally be 250g but shouldn’t deviate too much
Please form a smooth skin with a bit of oil to keep it from drying out, and crimp the bottom to seal the air in
And then let them rest for 2 hours or until doubled in size
Use the “clap technique” or the “neopolitan method” of stretching the dough
From there do as you wish, but 450 degrees c and 300dc stone temp is crucial.
Enjoy,
Thanks. We will add this to the list of things that we need to film.
Just so that you know we are normally three to four months in front with filming. So I don’t want you to think we have forgotten you.
@@OMSGAdon’t worry, I am a merciful being.
@you.got.gapped.racing44 thanks 🤩